Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (vegan, gluten free if gluten-free tempeh is used)

Orange Ginger Tempeh and Brown Rice Salad

approximately 1/4 cup olive oil, divided into multiple uses

tempeh, diced in small cubes

pre-cooked brown rice

to 4 cups diced vegetable medley (red cabbage, green cabbage, broccoli, carrots, radishes, jicama, green bell peppers, celery)

ground ginger

cumin

generous sprinkling of salt and pepper,

optional spices and seasonings (curry, garlic, onion powder, 21 Salute, Mrs. Dash, etc.)

orange, halved

Orange Balsamic Vinaigrette

juice from half of 1 orange, about 3 tablespoons

to 3 tablespoons olive oil

balsamic vinegar, or more to taste

ground ginger, or to taste

cumin, or to taste

salt and pepper, to taste

sugar, optional and to taste